By txbbwlover48 on Monday, November 6, 2006 - 8:45 pm:
Ingredients 1 large egg 1/4 cup buttermilk Red pepper sauce, to taste Salt, to taste Black pepper, to taste 1/4 cup yellow cornmeal 3 medium size green tomatoes, sliced 1/4 inch thick 2 T. olive oil & bacon drippings
Directions In a shallow bowl, whisk the egg, buttermilk and hot pepper sauce. In a cup, mix the salt and pepper. Spread the cornmeal on a plate. Dip the tomato slices in the egg mixture, sprinkle with the salt mixture, then coat with the cornmeal. In a cast iron skillet, heat 1 tablespoon of the oil over moderate heat. Slide in about half of the tomato slices, without crowding, and cook for two minutes on each side or until golden-brown; then transfer to paper towels to drain. Repeat with the remaining oil and tomatoes.
Note: Serve immediately, as they lose their crispy texture upon standing. Try these with salsa, sour cream or corn relish for a different taste.
